This version of classic tabbouleh is packed with spring and summer favorites like roasted carrots, carrot tops and lots of herbs. Almonds give it some crunch and pomegranates complementary sweet-tartness. Perfect for a light lunch or vegetarian and vegan side dish.
1/2cupalmonds,coarsely chopped and lightly toasted (60 g)
seeds of 1/2 a small pomegranate
Preheat the oven to 350° F / 180°C.
Place the carrots on a baking sheet and drizzle with oil and season with cumin, salt and pepper. Toss to evenly coat. Roast for 30-40 minutes, until tender, giving the pan a shake halfway through.
Remove from the oven and set aside to cool.
Meanwhile, prepare the bulgur (according to package instructions). Cook in a 2:1 ratio water to bulgur. Bring it to a boil. Cover, reduce heat, and simmer for 10 minutes or until tender. Drain, if necessary. Transfer to a large bowl to cool.
Toss the remaining ingredients with the bulgur. Taste the tabbouleh, and add more salt, olive oil or more lemon juice to taste. Top with roasted carrots, garnish with pomengranate seeds and serve. Enjoy!